Northern wild rice (Zizania palustrisis) is an interesting grain, it is one of four known wild rice types. My sister sent me this which was harvested by the Chippewa tribe in northern Minnesota.
Chicken and Wild Rice Sausage Burger
Category Archives: Fresh Sausage
Mexican Chorizo Aromatico
This chorizo can be easily modified to use chiles that are available and just ancho and arbol (for heat) would make a decent product. Using several chile types will create a greater depth of flavor and in particular, a smokiness can be added. In many areas of the US, dried Mexican chiles can be had for low prices.
Continue reading Mexican Chorizo Aromatico
Chicken Sausage with Lemon and Bay
Phil has graciously allowed me to post some of my recipes on his wonderful site. This is the first sausage recipe that I designed from the ground up. I wanted it to taste like chicken, only better. The seasoning blend is based on the chicken brine recipe of Thomas Keller in Ad Hoc at Home.
Chicken & Rice Sausage Burger
Chicken bog as a dish appears to have originated in the low country of South Carolina around Myrtle Beach. It was the retirement plan for old laying hens (which goes to show that some retirement plans are better than others). It is in between a pilaf and a stew in consistency and was an economical way to feed a crowd. I re-imagined it as a sausage patty. I used rice to carry the flavor of chicken stock. The rice modifies the texture of the sausage and if the sausage is made into patties, it will form a thin crispy starch layer on the outside when fried. The amount of cooked rice added as a ratio of the overall sausage can be varied according to taste and texture desired.
Continue reading Chicken & Rice Sausage Burger
Chicken & Spring Onion Sausage
I’ve been looking for a good recipe for chicken sausage and back in October, I made one that was devised by a friend and was flavoured with thyme, lemon and garlic having been inspired by Chef Thomas Keller’s famous recipe for chicken brine. I was so confident that it would be great that I even posted a ‘coming soon’ photo. After all, what’s not to like? They’re a classic combination. Well, somewhat embarrassingly, the family didn’t like it.
So, it was back to the drawing board. I had a play around with a couple of mixes using herbs and finally settled on making a chicken sausage with spring onion/scallion. I’ve been busy with other things so it’s taken until now to get the recipe to a stage where I feel it’s fit to share.
Continue reading Chicken & Spring Onion Sausage
Sausagemeat (Bulk Sausage) For Rolls
I love a sausage roll but blimey, you kiss a few frogs before you find a prince! Too many are absolutely dire; the sausage meat is like meat paste and what is it with that pastry that’s neither short nor puff and is similar in texture to cardboard? I guess people tolerate it because they’re relatively cheap and they’re convenient.
As sausagemeat can be made without any fancy equipment they’re a great project for making at home. I would normally mince the pork myself to make these but to illustrate my point I’m using bought pork mince for these. You could get this from your butcher, or as in this case, the local supermarket. If it’s from your butcher ask for 80/20 visible lean. From the supermarket, buy the 20% fat pork mince, not the 5% fat one.
I assembled what I needed for the sausagemeat, most of the spices in the spice dabba won’t be used on this occasion but they do add a bit of colour to the photo!
The ingredients for each kilogram of pork mince are:
280gm Water
180gm Rusk
22gm Cornflour
18gm Salt
4gm Ground white pepper
2gm Ground black pepper
1.5gm Ground nutmeg
1.5gm Ground ginger
1.5gm Ground coriander
0.5gm Ground mace
3gm Rubbed sage
To make things easier, there is a calculator at the end of this post.
Continue reading Sausagemeat (Bulk Sausage) For Rolls
Pork and Apple Sausage
I don’t write much about fresh sausage, mainly because we generally stick to the two recipes I’ve already put online, my Thurlaston sausage and Lincolnshire sausage. However, I thought I’d do something different for a change and chose to make Pork and Apple sausages. Now I’ve tried these before and wasn’t happy with the results so I trawled the web to see what I could plagiarise from other people! The results received rave reviews from the family, so here’s my recipe with thanks to Welsh Wizard and Parson Snows from the sausagemaking.org forum on whose recipes’ it’s loosely based:
Continue reading Pork and Apple Sausage
Far-Famed Cambridge Sausage
When I came across a sausage called the “Far-Famed Cambridge Sausage” in a 1938 ‘Handy Guide for Pork Butchers’, I couldn’t resist making it? But what type of sausage was it?
I’m guessing that it was far better known in those days: I’d only ever heard of it in passing. A quick online search told me that the best know brand was Palethorpe’s ‘Royal Cambridge sausages’, though they were made in Shropshire, and that there were 2,500lbs of them were aboard the Titanic when she sailed on her maiden voyage!
Continue reading Far-Famed Cambridge Sausage
The Not Lincolnshire Sausage
This sausage formulation was posted on the sausagemaking.org forum. It has had a slight alteration by me. It was developed from a recipe that was originally supplied by the butcher Phil Groth to forum member Parson Snows with some adaption by another forum member, Oddley.
I have since been informed that the only herbs and spices in a ‘true’ Lincolnshire sausage are sage, salt, and pepper. This was supported by The Lincolnshire Sausage Association’s (failed) application for EU PGI status. So, this recipe is ‘technically’ not a true Lincolnshire. It is, however, a great recipe and a Lincolnshire sausage in spirit.
Continue reading The Not Lincolnshire Sausage
The ‘Everyday’ Pork Sausage
This is the everyday Pork Sausage that I make for Pauline. She prefers thin sausage in sheep’s casings. Sheep’s casings are harder to use than hogs as they split more easily but the extra care needed is worth it as the delicate casings make for great eating.
